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Jung Hye Shin

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Publication

Featured researches published by Jung Hye Shin.

Journal of The Korean Society of Food Science and Nutrition | 2008

Effect of Garlic with Different Processing on Lipid Metabolism in 1% Cholesterol Fed Rats

Myounghee Kang; Sung-Hyeon Lee; Jung Hye Shin; Shin-Kwon Kang; Jung-Hun Kim

Journal of The Korean Society of Food Science and Nutrition | 2015

Biological Activities of Yellow Garlic Extract

Jae Ran Kang; Cho Rong Hwang; Hye Jin Sim; Min-Jung Kang; Sang Tae Kang; Jung Hye Shin

Korean Journal of Food Preservation | 2014

The Quality and Sensory Characteristics of Tofu with Various Levels of Black Garlic Extract

Hye Jin Sim; Cho Rong Hwang; Hwan-Sik Yoon; Min-Jung Kang; Jung Hye Shin

Journal of The Korean Society of Food Science and Nutrition | 2018

Quality Characteristics of Seomaeyaksuk (Artemisia argyi H.) Vinegar Using a Three-Step Continuous Fermentation Method

Jeong Yeon Shin; Ji Hyeon Shin; Min-Jung Kang; Jae Ran Kang; Jin Sang Choi; Weon Teak Seo; Jung Hye Shin

Korean Journal of Food Preservation | 2017

Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract

Ji Hyeon Shin; Min-Jung Kang; Hee Uk Byun; Won Yoel Bea; Jeong Yeon Shin; Weon Tack Seo; Jine Shang Choi; Jung Hye Shin

한국식품영양과학회 학술대회발표집 | 2016

Change of Nutritional Components in Spinach by Various Treatment Conditions

Gyeong Wha Kim; Myoung Hyo Choi; Min-Jung Kang; Jung Hye Shin

Korean Journal of Food Preservation | 2015

Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods

Myoung Hyo Choi; Jae Ran Kang; Hye Jin Sim; Min-Jung Kang; Weon Tack Seo; Won Yoel Bae; Jung Hye Shin

한국식품영양과학회 산업심포지움발표집 | 2014

Antioxidant and Antiobesity Activity of Various Color Resource from Natural Plants

Jae Ran Kang; Min-Jung Kang; Hye Jin Shim; Hwa Jin Suh; Oh Oun Kwon; Jung Hye Shin

한국식품영양과학회 산업심포지움발표집 | 2014

Antiinflamatory Effect of Water and Ethanol Extracts of Yellow Garlic in Raw264.7 Cell

Jae Ran Kang; Min-Jung Kang; Dong Kyu Kim; Hwan-Sik Yoon; Jung Hye Shin

한국식품영양과학회 산업심포지움발표집 | 2014

Blanching Effect on Quality Characteristics and Antioxidant Activity of Spinach

Hye Jin Sim; Jea Ran Kang; Myoung-Hyo Choi; Seong-Hun Jung; Min-Jung Kang; Jung Hye Shin

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Collaboration

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Min-Jung Kang

Gyeongsang National University

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Jung-Hun Kim

Seoul Metropolitan Government

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Myounghee Kang

Gyeongsang National University

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Sung-Hyeon Lee

United States Department of Agriculture

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